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Summary San Sebástian and Beyond, Dishes from Northern Spain with Jenny Chandler

Learn to make the most delicious authentic dishes of Northern Spain with chef, restaurant consultant, author and food photographer Jenny Chandler.

You’ll discover a side to Spanish cuisine that is a little different to the tapas and pintxos normally associated with this part of the world.

Having travelled, cooked, worked and eaten throughout Galicia, Asturias, Cantabria, Navarra and The Basque Country, Jenny Chandler is well placed to show you how to cook the local specialities of these rural areas.

You’ll learn to make a Squid stew that Jenny first tasted in the Bay of Biscay, where she has never before or since experienced such a passion for cooking or such a respect for quality ingredients.

You’ll then make gorgeous Pork empanadas, flavoured with sweet smoked paprika and white wine, a beautiful fresh dish of gently sautéed Green beans and clams, and finish up with an Almond torte fit to grace any Santiago pastelería.

Typical recipes may include:

  • Basque squid stew
  • Galician pork empanada
  • Asturias green beans with clams
  • Tarta de Santiago with baked fruit

Please note, recipes may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too.

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info San Sebástian and Beyond, Dishes from Northern Spain with Jenny Chandler

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Jenny Chandler

Jenny Chandler

Jenny has had an eclectic career in food and travelled extensively around the world in pursuit of her foodie dreams. 

She has worked as a caterer, a restaurant chef, a restaurant consultant in Spain and a boat chef before finally settling on teaching other enthusiastic foodies at her own cookery school, and through private classes. 

The proud author of three cookbooks, Jenny spends hours reading and researching, cooking and photographing her work.

She is also the author of Pulse and an ambassador for the United Nations Food and Agriculture Organisation's International Year of Pulses.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).


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